What's for Dinner, Sun. Aug. 26, 2018

[NJCher]

Lamb roast which is seasoned with rosemary and garlic; has mushrooms, leeks, and carrots to go with it.

Salad is mesclun with radishes, tomato, carrot, cucumber, and scallion.

Baby bok choy as the side dish.

We are building a catio today, so the RG got this ready early this a.m. to put in the oven when the time is right.



p.s. dessert is blackberries with sweetened ricotta and some other type of dessert cheese.

[littlewolf]

1. the lamb sounds wonderful

we are having spaghetti squash
with a new jar sauce we found
ragu called simply sauce ...
no added sugar .. just 1 carb ...
it was very good ....

[PennyK]

2. Not quite right about the sauce.

I went to their website and the four flavors have 6 or 7 grams of sugar each.
I'm currently using Botticelli Roasted Garlic Tomato Sauce, which has 4 net carbs (subtract the fiber) in a half-cup. that's about the lowest I've found.

[littlewolf]

3. ok ... was just going by the label ...

[PennyK]

4. Understandable

I think I saw it in my market also, looked, and put it back. I've been doing the low-carb thing for a long time, and I've had a lot of experience with what they write on the label. Always look at the total carbs, then the fiber. Subtract the fiber from the carb number (fiber is free!). It's nice that they list the sugar, but the total carb number is important, too. All carbs are metabolized as sugar. Except for sugar alcohols, which are *sort of* free (until you end up running to the bathroom later).

I'll be having sausage-and-meat sauce over zucchini pasta tonight myself, with melted mozza and Parm. Hubby gets real spaghetti and garlic bread. He ran a mile and a half today; he earned it!

[Hortensis]

5. Thomas Keller's chicken breasts (thighs for us) with tarragon.

My one tarragon plant's been unusually happy all summer in the shade of a butterfly bush, and I needed to use some up.

I'm one of those who double the sauce with its tarragon, curry powder, and paprika, so twice the number of sprigs. I also stir in a bit of cornstarch for slight body since wanting lots of sauce and not reducing the liquids all the way misses that glossy viscosity you're supposed to end up with. Yum. Fast, easy and we really enjoy it. Served over rice and just salad as a side since it's summer and just us.

[PennyK]

6. Yum that sounds good!

I hunted that recipe up and I may make it Monday night!

[Hortensis]

7. These things are so subjective, so hope you like it

as much as we do. My guinea pig rolls his eyes when I tell him 300 people gave the recipe I just found 5 stars. Btw, I check the flavor of the sauce after reducing a whileand often add a bit more spice, but that's probably because I don't reduce it all the way. Those artful drizzles of sauce usually leave me wanting more.